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60% kendarit mousse

Ingredients Preparation
  • 250g
    milk
  • 250g
    cream
  • 50g
    invert sugar
  • 120g
    egg yolks
  • 4piece(s)
    gelatin
  • 725g
  • 900g
    soft whipped cream

Make a crème anglaise using the milk, the cream, the egg yolks and the inverted sugar.
When it is cooked, add the previously soaked gelatine.
Add the couverture and mix together.
Add the semi-whipped cream once the mixture reaches 36ºC.

jijona turrón cream

Ingredients Preparation
  • 250g
    cream
  • 250g
    milk
  • 10g
    egg yolks
  • 50g
    sugar
  • 10piece(s)
    gelatin
  • 400g
    Berdun turrón paste
  • 1000g
    soft whipped cream

Make a crème anglaise using the cream, the milk, the egg yolks and the sugar.
When the mixture reaches 82ºC remove from the heat and add the previously soaked gelatine.
Then pour the mixture over the turrón paste and the hazelnut praline.
Stir and add the semi-whipped cream when the mixture reaches around 36ºC.

Tonka bean cream

Ingredients Preparation
  • 200g
    milk
  • 50g
    cream
  • 60g
    egg yolks
  • 2piece(s)
    gelatin
  • 30g
    invert sugar
  • 200g
  • 1piece(s)
    Tonka beans

Make a crème anglaise using the cream, the milk, the grated Tonka bean, the egg yolks and the sugar.
When the mixture reaches 82ºC remove from the heat and add the previously soaked gelatine.
Strain and pour over the chocolate in two stages.
Work with a spatula and leave to rest for 8 hours.

chocolate sponge

Ingredients Preparation

Beat the egg yolks with the sugar and the icing sugar until the ribbon stage is reached.
In a separate bowl, beat the egg whites and the sugar together until a soft consistency is obtained.
Melt the couverture and the butter separately and then mix together.
Sieve the flour and the cocoa over the beaten egg yolks and then fold in the egg whites.
Add the couverture and butter mix heated to around 60-70 ºC to the previous mixture.
Bake in an oven preheated to 180 ºC for about 20 minutes.

Hazelnut syrup

Ingredients Preparation
  • 200g
    water
  • 100g
    sugar
  • 35g
    hazelnut liquor

Make a syrup.
Leave to cool and add the liquor.

colour mix

Ingredients Preparation
  • 700g
    Opal
  • 1g
    fat soluble green colouring
  • 1g
    black colourant powder

Melt the cocoa butter and the couverture separately.
Mix the colourings and couverture together using a food processor.
Add the cocoa butter and strain.
Place in a paint gun on the stove.

paint

Ingredients Preparation

Melt the cocoa butter and the couverture separately.
Mix the colourings and couverture together using a food processor.
Add the cocoa butter and strain.
Place in a paint gun on the stove.

Get in Touch

Your Nearest Sales Representatives

Maureen Shanahan
  • Artisans & Chefs
1-312-496-7346

Your Nearest Office

Barry Callebaut USA LLC
903 Industrial Highway
Eddystone, 19022
United States

+1 610 872 4528